Duck breast with sour cherries

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Seared duck breast with a rich pan sauce of sour cherries, shallot and a splash of red wine for a festive Belgian-style dinner.

Serves: 4 people

Preparation time: 13 min

Ingredients

• duck breasts – 4
• salt – to taste
• black pepper – to taste
• shallot – 1 large, finely chopped
• butter – 1 tbsp
• red wine – 1/2 cup
• jarred sour cherries with juice – 2 cups
• chicken stock – 1/2 cup
• red currant jelly – 1 tbsp
• cornstarch – 2 tsp
• cold water – 1 tbsp
• flat-leaf parsley – 1 tbsp, chopped

To serve

• potato croquettes – 16

Method

1. Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season with salt and pepper.
2. Place the duck skin-side down in a cold frying pan and turn the heat to medium. Cook slowly until much of the fat has rendered and the skin is deeply golden. Turn and cook the meat side for 3 to 5 minutes more, depending on how pink you like it. Rest the duck under foil.
3. Spoon off most of the fat, leaving a little in the pan. Add the shallot and butter and cook until soft.
4. Pour in the red wine and reduce slightly. Add the sour cherries with their juice, the stock and the red currant jelly. Simmer for 3 to 4 minutes.
5. Stir the cornstarch with the cold water and whisk it into the sauce. Heat briefly until lightly thickened.
6. Slice the duck breasts, serve with potato croquettes and spoon over the cherry sauce. Finish with parsley.